Fennel & Coconut Mussels

I think I can speak for all Fijians when I say that we LOVE our coconut milk. Growing up one of my jobs was scraping the coconuts to squeeze out fresh coconut milk. There is nothing in the world like fresh squeezed coconut milk. But in the states we use canned which is good but not great. Oh the sacrifices we make! 

Coconut is constantly paired with seafood in Fiji- everything from seaweed to clams to fish. We call it lolo and it might just be seafood's best friend. 

While I'm backing up my boyfriend on his recent health movement- I made these awesome fennel and coconut mussels. The flavor profile is much more Thai than Fijian but the end result is just damn delicious. Plus mussels are such a cheap seafood so it's worth giving these a try! 

Fennel & Coconut Mussels 

Fridge:

2-2 1/2 lbs raw mussels (check for cracked or already opened mussels and discard, remove beards*) 

2 to 2 1/4 cups fennel, small dice 

3 lemongrass stalks, roughly hammered with the back of your knife OR 2 tbs of jarred lemongrass with juice 

2 tbs cilantro, minced

1 tbs basil, minced

2 tbs scallions, minced 

1/2 jalapeño, minced with seeds (optional  if you don't want spice/heat) 

Counter:

1 medium shallot minced, about 1/2 cup 

3 garlic cloves, minced 

Zest of 1 lime 

Juice of 2 limes 

1 1/2 tsp ginger, grated 

Pantry:

1- 14 oz can of lite coconut milk 

2 tbs cornstarch 

2 tbs canola oil 

2 tsp salt

Fresh pepper to taste 

1/2 tsp ground coriander 

1 1/2 tbs Thai green curry (optional if you want stronger Thai flavors- I did not add this) 

Tools:

Large pot or Dutch oven with lid 

Wooden spoon 

Cutting board 

Chopping knife

Measuring cups/spoons 

1 large bowl 

Colander or strainer 

In the large bowl add your mussels. Be sure to remove all the cracked or already open mussels. Sometimes you can tap the open mussels to see if they will close up- if they do, you can still cook with them. Make sure you never seal the raw mussels in a bag or container. They need air to survive so make sure your fish monger pokes holes in the bag or open the bag before refrigerating. Pour the 2 tbs of cornstarch over the mussels and then fill bowl with water making sure to cover the mussels. Allow to sit for 15 minutes. This helps get rid of any sand or grit remaining in the mussels. After 15 minutes strain and rinse under cold water. Set aside in fridge for cooking. 

Heat canola oil in the large pot over medium heat. Once hot add fennel and shallots. Cook for 5 minutes or until shallots become opaque. Add the garlic, ginger and jalapeño. Cook for another 3-4 minutes. The fennel should begin to soften by this point. 

Once fennel begins to soften, add the coriander, salt and pepper. Cook for another minute. Pour the coconut milk in and turn the stove to low. Add the lime zest and lime juice. If using fresh lemongrass (my store was out so I had to use jarred) add now. Simmer everything for 10 minutes- allowing flavors to meld. Taste at this point to see if you want more salt or pepper. 

Now add mussels, cilantro, basil and scallions. You can reserve some fresh herbs to toss on top when serving as well. Cover the pot with the lid and cook for 5 to 7 minutes- stirring half way. The mussels should be open and ready to eat.

Remove from heat and serve immediately- adding fresh herbs if you want. You can serve it with rustic bread to dip in the sauce. These might be my new favorite mussel recipe! Enjoy! Xo

*This is a mussel's beard and should be removed by pulling it off or cutting it off with scissors. 

Tom Kha Kai aka Coconut Chicken Soup

It is about the time when I have to pack up my flip flops and break out my sweaters, which is seriously depressing for me but the yogi in me is trying to stay positive so on the flipside it's soup, stew and casserole season- yay! There are a lot of feel good, heart warming meals ahead of me and this soup is a super simple and flavorful way to start the season. 

Tom kha kai (also spelled tom kha gai) is a Thai soup traditionally made with lime juice, coconut milk, mushrooms and chicken. It's one of those soups that seems complicated but once you make it and realize how simple it is- you'll make it all the time. And all the delicious ingredients have such a complex flavor profile- it's a very impressive soup to serve at a dinner party. My version strays from the traditional slightly- with my addition of bok choy and corn- but I like the added textures. Play around with this soup base and see where you land. It's a fall and winter winner for sure! 

Tom Kha Kai 

Fridge:

1lb of boneless chicken breast, thinly sliced 

2 1/2 cups mushrooms, sliced (your choice of mushrooms- I used cremini and shiitake) 

2 1/2 cups bok choy, roughly chopped

1/2 cup scallions, thinly sliced 

1 tbs deseeded jalapeño, minced 

2 tbs fresh ginger, roughly chopped 

2 lemongrass stems

1 1/2 tbs cilantro, minced

1/2 cup fresh or frozen corn (optional) 

Counter:

1 cup water 

1/3 cup yellow onion, minced (about half a small onion) 

1 garlic clove, smashed 

Zest of 2 limes 

Juice of 1 lime (about 3 tbs) 

Pantry: 

4 cups chicken stock 

2 cans (14 oz) coconut milk 

2 tsp fish sauce 

1 tbs coconut oil 

1/4 tsp salt plus a little extra pinch 

Fresh pepper to taste

1/2 tsp sriracha sauce (optional) 

Tools:

Two medium pots 

Sieve

Cutting board 

Chopping knife 

Measuring cups spoons 

Wooden spoon

Ladle 

Place the lemongrass on your cutting board and using the backside of your chopping knife, repeatedly hit up and down the length of the lemongrass. This is essentially bruising the root and allowing the oils to be freed. Add the entire stalks, chicken stock, water, garlic, ginger, lime zest and lime juice to one pot. Place on the stove over medium to low heat and bring to a simmer. Continue simmering for 20 minutes and then remove from the heat. Set this pot aside until ready to use. 

In separate medium pot, add the coconut oil and heat over medium to high heat. Once hot- add the minced onions and jalapeños. Sauté for a few minutes until the onions become translucent. Sprinkle the chicken slices with salt and pepper (to your taste) and then add to the pot. Sauté until the chicken is completely white. Add the mushrooms, bok choy and corn if you're using it. Sauté for another few minutes or until the mushrooms are al-dente. 

Place the sieve over the pot with the chicken and mushrooms. Pour the flavored stock pot into the chicken and mushrooms pot, straining out the lemongrass and other flavorings. Bring the soup pot to a simmer. Then add the scallions and cilantro. Simmer for another 5 to 10 minutes before adding the two cans of coconut milk and fish sauce. Add 1/4 tsp of salt, sriracha if you're using it and pepper to taste. Bring to a simmer and then turn off. You can serve this now or allow it to cool and refrigerate it to serve the next day. 

I like to allow my Thai flavors to meld but sometimes I'm too impatient to wait. Hopefully this soup makes up for the cold weather ahead of us!! Enjoy! Xo

My Asian grocer had run out of bok choy so she gave me "emperor lettuce" as a substitute. I usually use bok choy though.